{"id":524,"date":"2016-03-07T08:22:04","date_gmt":"2016-03-07T08:22:04","guid":{"rendered":"https:\/\/www.langbbqsmokers.com\/blog\/?p=524"},"modified":"2021-03-23T15:35:36","modified_gmt":"2021-03-23T15:35:36","slug":"peach-glazed-smoked-leg-of-lamb","status":"publish","type":"post","link":"https:\/\/www.langbbqsmokers.com\/blog\/peach-glazed-smoked-leg-of-lamb\/","title":{"rendered":"Peach-Glazed Smoked Leg of Lamb"},"content":{"rendered":"
Recipe by Chef Paul Kirk<\/h2>\n
For Easter I usually cook a leg of lamb on my Lang. Here\u2019s an easy lamb recipe that I feel that you will like.<\/p>\n
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Peach-Glazed Smoked Leg of Lamb<\/div>\n
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Author: Chef Paul Kirk<\/span><\/div>\n
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Ingredients<\/div>\n
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1-5 to 6-pound leg of lamb<\/li>\n
1\/2 teaspoon crushed rosemary<\/li>\n
1\/2 teaspoon salt<\/li>\n
1\/8 teaspoon pepper<\/li>\n
1-10 1\/2 ounce can condensed consomm\u00e9<\/li>\n
1\/2 cup peach preserves<\/li>\n
2 tablespoons lemon juice<\/li>\n
1 small clove garlic, minced<\/li>\n
1 tablespoon cornstarch<\/li>\n
1 tablespoon water<\/li>\n<\/ul>\n<\/div>\n
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Instructions<\/div>\n
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Preheat your Lang BBQ Smoker to 300\u00ba degrees F.<\/li>\n
Pierce lamb in several places; insert rosemary. Sprinkle meat with salt and pepper. Place fat side up in the smoker. Smoke, until done* 30 to 35 minutes per pound.<\/li>\n
Combine consomm\u00e9, preserves, lemon juice and garlic; pour over meat for last hour of baking. Baste every 15 minutes. Remove meat to heated platter.<\/li>\n
To thicken sauce, blend cornstarch and water until smooth; slowly stir into sauce. Cook, stirring until thickened. Serve with lamb.<\/li>\n
*Until done means how you like it cooked for me it would be 140\u00ba degrees would be fine, you judge for yourself.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n